Directions

Drain the pineapple chunks, reserving the juice.
Place the drained pineapple chunks, chicken and red peppers in a 6-quart slow cooker.
In a medium-sized bowl, combine the drained pineapple juice, garlic, red pepper flakes, honey, Mae Ploy sweet chili sauce and soy sauce.
Whisk together the water and cornstarch in a small bowl to make a slurry. Add slurry into pineapple juice mixture.
Pour the sauce over the chicken in the slow cooker and stir so the chicken is well-coated.
Cook, covered, on low for 4 hours, until the chicken is tender and cooked through.
Garnish with the green onions and serve over rice.